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Blog

Dehydrating Black Beans

3/29/2022

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Cooked the Black beans in the Instant Pot for 45 minutes, then pureed some and left some whole. Waited until they were cool and placed on trays​ and dehydrated on 135° for 12+ hours depending on how thick you put on the trays.

Result is amazing and I think this is how I am going to do beans from now on. So easy to rehydrate and use in recipes, especially the pureed ones. I measure out how much I want to use and add 1 1/2 the amount of hot water (i.e. 1/2 cup pureed beans, 3/4 cup of water). More or less to your liking. I like my beans a little on the runny side so I can spread them out easily on tortillas. If you like them more firm, add less water. Let sit for 15 minutes, stir, and adjust to your liking.
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Homemade Spicy Cheese Sauce

3/23/2022

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INGREDIENTS
1/4 cup enchilada sauce
1 tsp Aleppo (or other ground pepper)
1/4 tsp cayenne (more or less depending on spicy level)
1 tsp cumin
1 tsp Chile lime seasoning blend from Trader Joe’s (optional)
1 1/2 cups of milk
1 cup shredded extra sharp cheddar cheese
1 cup shredded Monterey Jack
2 Tbsp cornstarch

DIRECTIONS
1. Bring 1½ cups of the milk to a simmer in a medium saucepan over medium-high heat (whatever you do, don’t turn your back on it, as me how I know - lol). Whisk the cornstarch, spices, and ¼ Cup of enchilada sauce together once combined, whisk into the simmering milk. Continue to cook, whisking often, until the sauce has thickened, about 2 minutes.
2. Off the heat, stir in the cheeses until all the cheese is melted and smooth. Season with salt to taste.

This would be great on Nachos, Tacos, Broccoli, Steamed Cauliflower, Crackers, Chips, French Fries, or just by the spoonful.

P.S. This recipe is so easy to make and customize to your taste & spice levels.

P.S.S. This makes a little over a pint of sauce.

TO MAKE AHEAD
The sauce can be refrigerated in an airtight container for up to 4 days. Reheat the sauce over low heat, whisking to recombine.​

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Cheesy Chicken Enchilada Dip

2/14/2022

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Cheesy Chicken Enchilada Dip Right Out of the Oven
You know what I LOVE about this​ CHEESY CHICKEN ENCHILADA DIP recipe? It's that you can fine tune it from the regular full fat version, to a just-as-yummy lower fat version.

Ingredients
2 cups shredded cooked chicken
1 cup sour cream
1 can black beans (drained)
1 can diced green chilies
1 8-oz package cream cheese
1 can enchilada sauce
1 cup shredded cheese
1 tbsp taco seasoning

Instructions
Preheat oven to 450°. Add all of the ingredients, except shredded cheese, in large bowl and stir to combine. Place contents in baking dish and top with shredded cheese. Bake for 20-30 mins. Serve with tortilla chips. Enjoy!

For the low fat version, make these swaps...
Sour Cream --> Plain Greek Yogurt
Cream Cheese --> Non-fat Cream Cheese
Shredded Cheese --> Low-Fat Shredded Cheese
Tortilla Chips --> Pour the dip over Baked Cauliflower
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